spinach pesto buns

ingredients

dough

starter[1]            100 g
all purpose flour     275 g
whole wheat flour      25 g
milk                  130 g
egg                     1
butter                 60 g
sugar                  14 g
salt                    7 g

filling

onion                 120 g
garlic ginger paste[2] 25 g
almonds                40 g
basil                  30 g
spinach                80 g
salt                    4 g

glaze

butter                 10 g
egg yolk                1

possibilities

a process

dough

filling

assembly

• weigh the risen dough.
• divide dough into nine equal portions by weight. this is generally ~70 grams each.
• form each portion into a sphere and set aside.

• place the baking sheet inside a plastic bag, and let rise for 6 hours.
• after 6 hours has passed, put it in the fridge overnight.

baking

• remove the baking sheet from the refrigerator.
• do your buns look plump? one can hope. if not, set the baking sheet on top of the fridge, and wait a spell. until you think they look nice.
• whisk together soft butter and egg yolk for the glaze. add as much milk as necessary for the desired consistency.
• once the buns are ready to bake, apply the glaze with a brush.
• preheat a steamy oven to 220C
• bake for 10 minutes.
• remove the steam
• bake for another 10 minutes